Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough.
Serve preferably with a good green salad and French dressing (vinaigrette).
Serve preferably with a good green salad and French dressing (vinaigrette).
349,6335/5 for 9 ratings
Last modified on: September 10th 2018
For 1 sausage, you will need:
- 1
1 Morteau sausage - 2
400 g Brioche dough - 3
20 g beaten egg - Total weight: 770 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 9 min. | 20 min. | 1 hour 20 min. | 1 hour 49 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 40 min.
The day before, prepare 400 g Brioche dough but with only 1/2 normal quantity of sugar.
Cook 1 Morteau sausage, if possible in the oven (tastier) or in water (classic method).
Cook 1 Morteau sausage, if possible in the oven (tastier) or in water (classic method).
Stage 2 - 20 min.
When cooked, leave to cool a little, then remove the skin.
Stage 3 - 5 min.
In a cake mould, put 1/3 of brioche dough.
Stage 4 - 1 min.
Put sausage on top.
Stage 5 - 2 min.
Then add the remaining brioche dough.
Leave in a warm place for 1.5 to 2 hours to rise, covered with a damp tea-towel.
Preheat oven to 180°C or 356°F.
Leave in a warm place for 1.5 to 2 hours to rise, covered with a damp tea-towel.
Preheat oven to 180°C or 356°F.
Stage 6 - 1 min.
Stage 7 - 40 min.
Turn out and leave to cool on a rack.
Stage 8
Serve sliced, but not too thickly as it's quite filling.
Remarks
If you don't have Morteau sausage, you can use any other, preferably smoked, which can be cooked.
Nutritional information
How much will it cost?
- For 1 sausage : 5.47 €
Source
Home made.More recipes?
This recipe uses (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Nanterre brioche, Eggs in brioche nests, Galette de Fougerolles, Agen prune cake, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Dublin fruit scones, French croissants, Vegetable pie, Chicken pie, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, How to cook Morteau sausage well, Cassoulet, Express sauerkraut, Franche-Comté sticks, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.